subject: Numbers Make Vacations Enjoyable [print this page] Numbers Make Vacations Enjoyable Numbers Make Vacations Enjoyable
Every day people rely on smooth hotel operations to ensure a pleasant business trip or vacation. Hotels depend on numbers for almost every facet of their operation. Each room is numbered. The number of sheets, towels, and wash clothes needed per room. The amount of food needed for meals, along with the amount of individuals ingredients needed. The number of toiletries needed for each room. Reliable switchboard operations are necessary to connect callers with the appropriate room.
Checking In, Checking Out
A hotel manager must manage the facility's rooms with complete accuracy. The number of guests checking out must be balanced with the number of guests expected to check in. For example, a hotel has 1,200 total rooms. At 11 a.m. the guests in 1,000 rooms are expected to check out. The guests arriving after 2 p.m. will require 1,005 rooms. The 1,000 used rooms must be cleaned and restocked before 2 p.m. If it takes five minutes to clean each room, it will take about 28 people to complete the work in time.
As guests check out, the manager must process room payments and assign the rooms to the new guests.
Housekeeping
Bed clothes, towels, and wash clothes must be collected, replaced, and washed. The staff in the laundry room must know how much to put into the washing machine per load and the amount of chemicals to add.
Cleaning supplies must be kept in stock. As the supplies are used, they are deducted from the inventory list. There should be 200 bottles of cleaner but there are only 80. To restock, 120 bottles would need to be ordered.
The pool water must be tested and the correct amount of Chlorine added. For example, the pool holds 5,000 gallons of water. The chemical requires five ounces be added for every 1,000 gallons. The person who maintains the pool would need to add 25 ounces of chemical to the pool.
Food
Food, spices, and drinks must be kept on hand for guests. The kitchen manager needs a firm grasp of math in order to keep the appropriate stock. Recipes will need to be increased proportionate with the number of expected guests. For instance, the cook's recipe states a pound of broccoli and a pound of cheese will feed 10 people. He would need 10 pounds of each for 100 people.
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